Diet & Nutrition by Peg's Cottage

Ingredients: Sponge Dough Natural Yeast Starter 40 gram Blue Pea Water 60 gram Bread Flour 110 gram Main Dough Bread Flour 190 gram Condense Milk 30 gram Salt 1/4 teaspoon Sugar 20 gram Dry Yeast 1/2 teaspoon Blue Pea Water 60-80 gram Pure Ghee 14 gram Method: 1. Prepare sponge dough a night before. Knead until it forms a dough. Leave at the kitchen top until it has doubled its size. Then keep in the fridge. 2. Place all the main dough ingredients (except ghee) and the sponge dough in BM, select dough mode, 20 minutes. Add Ghee, another 20 minutes. 3. Place in your oven (Switch Off), together with a bowl of hot water. Proof until it has doubled its size. 4. After that, punch down the air, place the bread dough in your bread pan, let it proof again until it has reached 90% of the bread pan. 5. Baked @ preheated oven of 190 C for 45 minutes. Note: By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you

Ingredients: 36 gram, Shredded Mozzarella Cheese 84.84 g, Original Cream Cheese Grams 1 tbsp, Olive Oil 2 Tsp, Lemon Juice 37.00 grams, Psyllium Husk 96 gram, Almond Meal/flour 2 egg (50g), Eggs 10 gram, Coconut Flour 74.00 g, Flaxseed Sesame Seeds (Optional) 2 teaspoon of baking powder 1/2 teaspoon of salt Method: 1. Use double boiled method to melt cheese and cream cheese. To make sure it mixed until a smooth batter. Then add eggs, olive oil, lemon juice. Mixed well. Set aside. 2. Mixed all the dry ingredients together. 3. Combine (1) and (2) and form a dough. 4. It depends on how big is your dinner rolls. For my case, is about 30 gram each. Yield 15 dinner rolls. 5. Baked @ preheated oven of 180 C for 25 minutes. 5. Each at 116 Cal. Note: By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Cake Pan: 9" Inch Square Pan Ingredients: 75 gram Oil 90 gram Cake Flour 60 gram Milk 6 Egg Yolks Meringue: 6 Egg Whites 73 gram Castor Sugar 1/4 teaspoon of Salt Others: 4 Slices of Cheese Slice Method: 1. Heat oil in your pan. (Until you can see the line of the oil, but not BOIL) 2. Then mix your oil into your flour and use a whisk to mix. 3. Then followed by milk and egg yolks. 4. Beat egg whites until soft peak. 5. Pour half of the batter in the pan. Place cheese slices on the pan at each corner. Then pour the remaining batter in the pan. 6. Baked (water bath) (room temperature water) at the preheated oven for 150 C for 55 minutes. Dry baked for 5 minutes. (Lowest rack of the oven) Note: By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

To make this bitter chocolate when you crave for chocolate. Please note it will not taste as good as store bought chocolate. Yield 22 Chocolates. Each about 56 Cal. Ingredients: 1//2 cup of unsalted butter 1/4 cup of cocoa powder 1/4 cup of VCO 1 teaspoon of Stevia (optional, I didn't put any sweetener in it) Method: Mix all the above ingredients until it has well corporated. Then pour into any mould. As for me, I have used cupcakes liners for it.  Freeze in the fridge. Have one when you are on your Keto diet, and its only 56 cal per piece! Note: By sharing our experiences in baking, we could improve further the recipe. Hence I would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Ingredients: Sponge Dough 50 gram Tang Zhong - 43 gram (10 gram flour + 50 gram water) Main Dough 240 gram of flour 1/4 teaspoon of salt 10 gram of condense milk 13 gram of milk powder 25 gram of sugar 20 gram of sunflower oil 100 gram of natural yeast starter 50 gram pumpkin puree 20 gram of water (Please adjust according to your flour water absorption level) Method: 1. Stir milk + flour until flour has fully incorporated. Heat up until the mixture has come to 65 C - Gluey. Set aside. 2. Mix the sponge dough ingredients and place at the countertop until it has become double or triple it size. (It will take about 2-3 hours) Then place overnight in the fridge. 3. Follow by placing the flour mixture, tang zhong, sponge dough and main dough ingredients in your BM. Kindly place all the ingredients accordingly to your BM instructions. (except shortening) 4. Select dough mode for 15 minutes, add in butter for another 15 minutes. 6.Proof bread for 4-

Ingredients:  (Yield 6 muffins, each about 190 Cal) Butter 138 gram (Can reduce to 50-60 gram), as I find this recipe has too much butter, for the next attempt I will reduce to 50-60 gram. Pumpkin puree 146 gram Baking soda 1 teaspoon Baking powder 1/4 tsp Ground pepper 1 tsp Psyllium Husk 1 tbsp Almond ground 1 tbsp Coconut flour 2 tbsp Unsweetened desiccated coconut 2 tbsp 2 Eggs Method: Mix all the above ingredients and baked at preheated 190 C oven for 30 minutes. Note: By sharing our experiences in baking, we could improve further the recipe. Hence I would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

I have revisited my previous recipe of chiffon cake, this time I have replaced coconut milk to fresh milk. For those who wish to have the recipe, kindly refer to this link . Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Ingredients of Buns: Recipe yield 8 buns, each about 57 gram Sponge Dough 50 gram  (Bread Flour 150 gram, Natural Yeast Starter 100gram, Water 45 gram, 1/4 teaspoon of Salt) (Mix all the ingredients. Rest dough until it has double its size. Keep in the fridge. Else, can keep in the freezer. Use it when needed. For this recipe, we only need 50 gram of the sponge dough) Tang Zhong - 42 gram  (10 gram flour + 50 gram water) Main Dough 23 gram + 40ml of water (please adjust according to your flour water absorption level) 70 gram of natural yeast starter (please refer this  link  for the method of cultural yeast starter) 10 gram condense milk 190 bread flour 1/4 teaspoon of salt 20 gram of sugar 15 gram of milk powder 20 gram of butter Curry Filling: 2 Potatoes Baba Curry Powder Mushroom Powder for Seasoning Method: 1. Stir milk + flour until flour has fully incorporated. Heat up until the mixture has come to 65 C - Gluey. Set as

Ingredients:  (About 114 Cal per piece) 6 eggs 70 gram of olive oil 1/3 cup of full cream milk 64 gram of coconut flour 1/2 cup of psyllium husk 1 teaspoon of baking powder 1/2 teaspoon of salt 1 teaspoon of mint spice Method: 1. Mix all the wet ingredients, then follow by dry ingredients. 2. Then combine both and bake at the 190 C preheated oven for 45 minutes. Note: By sharing our experiences in baking, we could improve further the recipe. Hence I would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Ingredients: Natural Yeast Starter 90 gram Water 70 gram Flour 160 gram Tang Zhong Flour 16 gram Water 80 gram Main Dough Flour 150 gram Salt 1/4 teaspoon Milk Powder 10 gram Condense Milk 30 gram Water 10 gram Method: 1. Stir milk + flour until flour has fully incorporated. Heat up until the mixture has come to 65 C - Gluey. Set aside. 2. Mix the sponge dough ingredients and place at the countertop until it has become double or triple its size. (It will take about 2-3 hours) Then place overnight in the fridge. 3. Follow by placing the flour mixture, sponge dough and main dough ingredients in your BM. Kindly place all the ingredients accordingly to your BM instructions. (except oil) 4. Select dough mode for 15 minutes, add in oil for another 15 minutes. 5. At this stage, your bread dough has become very pliable.  6.Proof bread for 4-5 hours or until it has become double its size. 7. After 1st proof, punch down the air. Dough weight about 600 gram, divide the dough into 3 balls. 8. T

Ingredients: 150gram pumpkin puree 2 tbsp of coconut flour 2 tbsp of Psyllium Husk 1 tsp of mint 1 tsp of chili flakes Mixed all the above then airfry for 20 min @ 200 degrees Note: By sharing our experiences in baking, we could improve further the recipe. Hence I would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Ingredients: 1 tbsp of Psyllium Husk 5 tbsp of water 2 eggs 1/2 teaspoon salt 5 tbsp of Olive Oil 2 tbsp of mayonnaise 72 gram of coconut flour 1/2 tsp of white vinegar. Method: 1. Mixed Psyllium Husk + Water. 2. Add in all the wet ingredients. 3. Finally, fold the coconut flour in. 4. Baked @ 200 C preheated oven for about 15 - 20 minutes. Note: By sharing our experiences in baking, we could improve further the recipe. Hence I would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.